Broccoli
Broccoli is the best food with which you can nourish your body. It belongs to the same family as cauliflower and has been proven to be quite effective in preventing some types of cancer; from breast to skin, but what changes is the way it is cooked.
A 2008 study found that steam cooking is the only method that preserves all the components of broccoli and even boosts those that fight cancer. Boiling and frying were found to be the worst ways to cook it. Still do not want to give up boiling? Adding spices or spices can then 'maintain' its benefits. The more the better.
Potatoes
We are returning once again to chips, among the favorites of adults but unfortunately also of children. They are one of the main components of obesity. According to a study, it is the purple potatoes that have the most benefits, such as lowering blood pressure and lowering the risk of developing cancer. Later another study found that they surpass white potatoes in terms of body-friendly elements. The best way for them not to be damaged is to bake them in the oven, but absolutely not to fry them.
Karrotat
The next time you cook soup, you plan to add carrots and resist the temptation to grind them. This not only saves you time but also preserves the carrot values. According to one study cutting carrots into small pieces increases the contact surface and allows more nutrients to leave. So after peeling and washing the carrots they should be put into cooking in their original form, without being cut. Use carrots often, they contain keratin.
Tea
If you want high absorption of the tea elements you drink then do not do it like the British. Some studies show how adding milk to tea can take away some of the cardiovascular benefits of the latter. Do you drink green tea? Add a little juice instead of sweetener. Vitamin C juice (for example fruit juice) helps to strengthen the bio elements of tea.
Garlic
Mos e copëtoni, shtypeni! Studimet tregojnë se shtypja e hudhrave dhe lënia në gjëndje qetësie për 10 minuta çliron një lëndë të quajtur alikin, e cila është provuar se ndihmon në reduktimin e riskut nga sëmundjet kardiovaskulare. Mund edhe të konsideroni ta hani hudhrën pa e gatuar dhe pa e copëtuar.
Mollët dhe dardhat
Mbasi i qëroni këto fruta i lini për pak momente të qëndrojnë. Një studim ka treguar se procesi i qërimit nxit shkatërrimin e klorofilës, por që nga ana tjetër prodhon antioksidantë më efektivë në fruta.
Mustardë
Mustard is one of the most delicious elements to add to sauces, salads and sandwiches, but if you are really into health then you should turn to yellow mustard, which is also the cheapest. Why? Because this type contains a substance called curcumin (the main ingredient of cucumber), which not only gives free mustard its characteristic yellow color, but also all the potential health benefits.
Burimi: Pop Sugar
